Whatcha Eating? Wednesday - December 31, 2014

Whatcha Eating? Wednesday - December 31, 2014


JT's niece was in town and requested a very specific stuffed chicken one night for dinner. I don't typically make stuffed chicken, probably haven't stuffed anything in my chicken since we lived in North Carolina, which was almost 8 years ago. But, I thought, why not?! Let's do this. I searched up some recipes and I picked this ONE. I give it credit, because it was the basis of what I did. I did change some things here and there, and that is what will be reflected below. Hope you guys enjoy, I know we really liked it and will definitely make it again!


Mozzarella and Asparagus Stuffed Chicken 

Ingredients

Chicken (I used 4 breasts, cut into 6 - see note below)
Asparagus (Use the thin, thick ones won't cook enough. You need 4 per chicken breast - see note below)
Mozzarella Cheese (about 1/4 cup per breast)
Salt & Pepper
Garlic Powder
Italian-style bread crumbs (3/4 - 1 cup)
Parmesan cheese (1/2 cup - 3/4 cup)
2 eggs - beaten

Directions

1. Preheat oven to 375 degrees F. Grease a baking dish.
2. Place each chicken breast between two sheets of heavy plastic or wax paper or whatever you want (it is America). Pound the chicken to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper and garlic powder.
3. Put beaten eggs in one bowl and combine the breadcrumbs and parmesan cheese in another bowl. 
4. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese. Sprinkle, again, with salt and pepper. Dip the chicken in the eggs and then roll in the breadcrumbs. Place the rolls seam side down in the prepared baking dish.
5. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes (Mine were perfect at 25 minutes). An instant-read thermometer inserted into the center should read at least 165 degrees F.

*Chicken Note: I had two really thick chicken breasts, so I turned them on their side and just cut them in half making 4 normal sized chicken breasts.

*Asparagus Note: To trim the asparagus all you do is bend it and where it breaks naturally is all that needs to be discarded. Super easy! I usually do four or so at a time. 

Enjoy!

Get ready to beat those chickens!

Season 'em like you love 'em.

Don't forget to clean your asparagus!

Roll!

In the oven they go!

In the tummy they go!

Check out the ooey-gooey cheese spewing forth! Yum!